Holiday Entertaining with Andrea Folino

Holiday Entertaining with Andrea Folino

It’s the most wonderful time of the year! And let’s be honest, it’s also the craziest. To do lists a mile long can seem to overtake the joy of the season. Which is why there’s wine…Check out my latest entertaining guide, I hope it provides inspiration for a stress free gathering!

This design is perfect for hosting an intimate Christmas dinner by the fire. I chose a moodier color scheme of evergreens, burgundies, and grays.


Using christmas greens as a runner down the table is such an easy, low fuss centerpiece that has major impact. You can even trim some from your backyard. I added sprigs of fresh eucalyptus, ruscus and red huck as accents. I brought the burgundy colors in with gorgeous orchid buds and added privet berry branches. White or red roses are also an easy alternative to find that will do well out of water. Just be sure to add them closer to your guests arrival.

I also made a matching garland for the fireplace mantel. I started with a simple garland I added to the mantel first, then built onto it from there with floral wire to create a more lush look.

By the way, I’m hosting a Christmas Centerpiece Workshop on Sunday, December 16th if you’re interested in joining me!


One of my favorite parts of the design are the little chair swags. They take seconds to make and are such a pretty accent to each guests’ place setting.


Mixed in with the greenery on the table are some great accents that can be found in our gift shop as well! I love the blue-gray ornaments as well as the taupe bottle brush trees in various sizes. One of my favorite pieces right now are the antiqued mirror candlestick holders. The mirrors bounce off the light from the glowing candles in such a beautiful way.


Each place setting features one of our antler napkin rings that are not only perfect for Christmas, but can be used for Thanksgiving or any other winter dinner you may be hosting. We also have the little wood stumps for place card holders that can even be used as food or drink markers.


No entertaining guide of mine would be complete without an epic cheese board. It’s always my go to for when I have a party since it’s simple, everyone loves it, and they can be so beautiful and versatile. We have a large selection of boards in our gift shop, this particular one being one of my favorites. It comes in a round or rectangular shape and are very large for adding all the deliciousness that’s necessary for an amazing board.


I added winter citruses and pomegranates, as well as some cranberries for color. My favorite addition is the little christmas tree shaped cheeses. They’re so easy to make, just choose a semi-soft cheese and use a small cookie cutter. There’s cranberry cheese, rosemary sprigs and candied nuts as well as cinnamon whipped honey and pear balsamic jam. For some sweets, there’s chocolate covered dried cranberries and yogurt covered cranberries.

These boards are perfect to prep ahead of time and set out for your guests to enjoy while you’re putting the finishing touches on dinner. Don’t be surprised if it’s gone quickly though.

While your guests enjoy the cheese board, they’ll obviously appreciate a nice glass of wine.


Our Black Label wines were made for dinners like Christmas. They’re ideal to pair with the meats commonly served during the holidays and will have your guests impressed you’re serving them wine made in Pennsylvania.


Our classics like Merlot, Pinot Noir, and Lorenzo Forte are also great choices for serving with a roast or ham.


My top pick for whites to go with a Christmas dinner is our Luca Forte. It’s so versatile in what it pairs well with and can stand up to bold meats like a red. It definitely matches the personality for whom it was named after, my 15 month old son ;)


I hope you enjoyed and I wish you all the happiest of holidays! Check out more images from our shoot done with the talented Prevailed Studios below.


Decorating your Thanksgiving Table

Decorating your Thanksgiving Table

Looking for some easy ways to style your Thanksgiving table this year? Not only do we have the perfect wines to pair with your meal, we also have great accessories to adorn your table! If you’re not hosting, it’s always a great idea to bring your host a little gift to show your appreciation, whether it be a great bottle of wine or a home accessory. Check out some quick ways Andrea Folino styled a table and then head on over to our Tasting Room to recreate before next week! See you soon!


We love these little white pumpkin pots, not only for their versatility, but also the modern touch they add. You can serve dips in these, but also use one at each place setting for soups.


We also have these cute little spreaders with all different fun Thanksgiving sayings on them, again perfect for individual settings or for serving cheeses and dips. We love to tie them on a bottle of wine as an extra touch for a hostess gift.

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How adorable are those little turkey place card holders? They can also be used as a buffet marker if you plan on serving your dinner buffet style. These very unique hand-blown wine glasses also add a rustic touch to your table.

It’s always fun to collect salt and pepper shakers to use during each holiday. The above silver gourds come with the little wood tray to hold them on. Your guests will love them!


In need of a bottle opener for the beer drinkers? Play up the theme of Thanksgiving with a gold wishbone opener. And for the non-beer drinkers, you can’t go wrong with our top red, Lorenzo Forte!


A favorite of our Tasting Room shoppers this season, the galvanized pumpkin taper holders not only look great on the table, they fold flat for storage purposes.


Decor that can be multipurpose is a favorite of ours, which is why our centerpiece (that’s extremely easy and quick) was originally meant for serving breads and crackers. It comes in a set of small and large so you can still you use the small one for the crackers!


The little galvanized house is so sweet for decorating an accent table year round. We placed a little pumpkin in ours with the most amazing smelling Spiked Cider candle by Rewined. For Christmas, swap out the pumpkin and use evergreens for a festive touch. The set of 3 galvanized pumpkin trays with gold bead trim are ideal for serving a variety of foods at your table.


Don’t forget the little turkey vase to match the placecard holders!


We have rustic ice buckets, these neat vintage bottles that can be used for candlesticks or for flowers and we love the wood risers for decor or serving pies.

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One of our favorite picks this Fall are these ceramic pumpkin vases and they’re suitable for fresh or dried arrangements!

We have much more in our Tasting Room, so stop in this weekend for our Pie & Wine Pairing Event and check out all we have to offer! Happy Thanksgiving!


Thanksgiving Recipes with Andrea Folino

Thanksgiving Recipes with Andrea Folino

Looking to change up your dish options this Thanksgiving? Try some of my favorite original recipes and impress your guests with flavorful tastes and elegant food aesthetic. Pour a glass of your favorite wine, and read on to see the delicious recipe details.

Autumn Fig Sangria

4 servings


1 bottle Folino Estate Pinot Noir or other medium red

1 1/2 cups cranberry pomegranate juice

3/4 cup triple sec

2 Tbsp. sugar (or more if prefer sweeter)

5-6 fresh figs

Sprigs of thyme

Combine the wine, juice, triple sec and sugar into a pitcher and stir well. Quarter the figs and muddle some to add to the pitcher, leaving some to garnish. Add the thyme, also leaving a few sprigs for garnish. Allow to infuse for three hours in the refrigerator. Serve over ice, optional.


Sweet Potato Gnocchi

with Rosemary Brown Butter Sauce

12 servings | Cook time: 10 minutes

For the Gnocchi:

3 medium-sized sweet potatoes

12 oz. fresh ricotta, strained well

2 cups parmesan cheese, grated

4 tsp. salt

3 cups (or more) all-purpose flour

Wash the sweet potatoes and stab all over with a fork. Microwave on high for about 5 minutes per side, until tender. Allow to cool enough to handle, and then cut them in half. Scoop the flesh into a bowl and proceed to mash well. Passing through a ricer works very well, also.

Transfer 3 cups of the mashed sweet potatoes to a large bowl. Add the strained ricotta, stirring thoroughly to combine. Add the parmesan cheese and salt. Begin to add the flour, a quarter cup at a time, until a soft dough begins to form. Adding too much flour will make your gnocchi dense, so take to only add as much as is needed to make a cohesive, workable dough that’s slightly tacky. Lightly flour your hands and shape the dough into a large ball.

Lightly flour your workspace and divide the dough into six equal portions. Roll one portion out until it reaches about 20 inches in length. Cut into approximately 20 pieces to form the gnocchi. If you have a gnocchi board, roll each piece off the board and onto a floured baking sheet. Alternatively, you can use the back of a fork or skip the ridges completely (adding the ridges allows the sauce to coat the gnocchi better but it is not necessary). Repeat with the rolling and cutting process with the remaining portions.

Before cooking the gnocchi, it is best to make your sauce, as the gnocchi cooks very quickly. Bring a large pot of salted water to a boil. Add a portion of the gnocchi to the boiling water and allow to cook until the float to the top, roughly 30 seconds. Remove with a slotted spoon and keep warm while continuing to cook the remaining gnocchi. Toss in the brown butter sauce, garnish with parmesan cheese, and serve.

For the Rosemary Balsamic Brown Butter Sauce:

1 stick unsalted butter

Needles from a large rosemary sprig

6 Tbsp. balsamic vinegar

1 tsp. salt

1/2 tsp. black pepper

Parmesan cheese to serve

Melt the butter in a saucepan over medium heat, stirring occasionally. Cook until the foam diminishes and begins to turn a golden-brown color, roughly three minutes. Turn off the heat and add the rosemary needles, cooking for one minute. Remove from heat and add the balsamic vinegar, salt and pepper.

Red Wine Cranberry Sauce

10-12 Servings | Cook time: 20 minutes


1 12-oz. package of cranberries

1 1/4 cup sugar

1 cup Folino Estate Chambourcin or other semi-dry red wine

1 orange

1 cinnamon stick

Combine the cranberries and sugar in a pot. Pour in the red wine and heat over medium. Zest the orange and add to the pot; then halve the orange and squeeze the juice into the pot. Add the cinnamon stick and and allow the mixture to simmer, stirring occasionally, until the cranberries begin to burst, approximately 10-15 minutes. Remove from heat and allow to cool to room temperature before serving. Remove the cinnamon stick before serving.

It can be stored in the refrigerator for up to five days.


Roasted Brussel Sprouts

with Pancetta

12 servings | Cook time: 35 minutes

3 lb. brussel sprouts

1/2 red onion, sliced

Olive oil

Salt & pepper

1 lb. pancetta, diced

Preheat the oven to 400 degrees. Prep the brussel sprouts by removing the stems. Remove any outer leaves that appear blemished or discolored; halve or quarter, depending on their size. Slice the red onion and add to a bowl with the prepared brussel sprouts. Drizzle with olive oil and toss to coat. Season with salt and pepper, taking care to not add too much salt, as the saltiness from the pancetta will also be present in the final dish. Add the seasoned brussel sprouts and red onion to a baking pan and roast for approximately 35 minutes.

While the brussel sprouts are roasting, sauté the diced pancetta until golden brown. Set aside. Once the brussel sprouts are done, combine the cooked pancetta and transfer to a serving platter.

Full recipes, and additional photos can be found in the November 2018 issue of Lehigh Valley Style. All photos were taken by Prevailed Studios, LLC.

Fall Entertaining with Andrea Folino

Fall Entertaining with Andrea Folino

Fall is my absolute favorite time of year. The mornings and nights have that crisp chill in the air, the leaves start to put on a gorgeous show and mulled wine makes its long awaited appearance! The change of seasons are a perfect time to get a group together. As most of you know, my go to entertaining dish is an amazing antipasti spread and the inspiration behind our Salumeria Bar at our new location Vintner’s Table, coming soon! Right now, grazing boards are a huge trend and are easy to put together, yet make a show stopping display. Read on to find out how to make one and what wines I recommend serving this season!


A feast not only for the stomach but also for the eyes, grazing boards are gaining popularity. What’s so great about them is you can also tailor it to whatever theme you’re looking to achieve, i.e. summer seafood inspired, Valentine’s Day, brunch etc.

STEP ONE: Choose your boards

First choose your serving boards. A mixture of different kinds or one large one like we’ve used above (we have many options available in our gift shop!) are all good options. It can be wood, marble, granite, metal, slate, ceramic anything that is food safe and will show off the colors in the foods you’re using. A fun addition to my table, I used small wood paddle boards as plates for my setting so guests can assemble their own mini boards from the main grazing board. I also filled small wood bowls with crackers and nuts as a starter at each setting. Little bowls, spreaders, and tongs are needed to assemble your board as well. Serving vessels will also add height and visual appeal.


STEP TWO: Meats & Cheeses

If you’re going for a vegetarian or vegan theme, skip this step. You can either cut everything up or leave it whole, but I like to do a mixture of both. Always take your cheeses out of the refrigerator at least 1 hour and up to 2 hours before your guests arrive. Meat should be 15-20 minutes before. When choosing cheeses, it’s best to serve a mixture of hard, semi soft and soft. I included a cranberry fig goat cheese and pumpkin cheese as Fall was obviously the inspiration behind my board.


STEP THREE: Accompaniments

Guests need something to spread the soft cheeses and jellies on, so you’ll want to provide some soft breads, crostinis, crackers, etc. Pickled and marinated foods act as palate cleansers between bites and can heighten the flavor of some foods. Olives, marinated mushrooms, caper berries, and pickled vegetables like the ones we sell in our Tasting Room from Tillen Farms are all great options. You can also add in-season raw vegetables and fruits and dried fruits. Spreads and condiments are the next thing you’ll want to add. We have an amazing selection in our Tasting Room from Stonewall Kitchen and a new company for us, Girl Eats Dirt. I loved the Italian Plum cutting preserves for my Fall board. We also have honey by Savannah Bee that’s made specifically for cheese. Salty and sweet nuts like the candied pecans and sunflower seeds I’ve included are also a necessity for a good grazing board.

STEP FOUR: Garnish

Next, you’ll want to make your board pretty. Fresh flowers, whole fruits and vegetables and fresh herbs are all perfect finish touches to finalize your grazing board. I love flowers and included lots of fall blooms, like dried sunflowers, coneflowers and sedum. I also added mini pumkins and gourds.

 My floral arrangement consists of fresh and dried flowers.

My floral arrangement consists of fresh and dried flowers.


Your guests will always appreciate something sweet and one of my favorite easy desserts to make is a fruit crostata, a dessert my mom taught me. You can get extra points for making your own crust, but I am a cheater and always just use pre-made pie dough. Don’t judge. I made a delicious Red Plum & Concord Grape Crostata that’s so good, no one will ever notice the crust isn’t homemade!


What’s a grazing board without a great glass of wine? I’m so excited to have our Black Label Collection available for this Fall as the wines in this collection go so well with the bold flavors of Autumn.


Our Pinot Noir is another one of my fall favorites. It’s a great transitional wine from summer whites and rosés (although I will drink rosé year round) and the essences of cranberry are ideal for the season.


While the wines I mentioned above are all great options, our Mulled Wine has to be my top pick for Fall. The orange and cinnamon flavors mixed with cloves and other spices smells like Fall. While you can make it with a variety of red wines (or even white, stay tuned for our Christmas Entertaining post!) we like to use our Chambourcin. We also sell jars of the mulling spices we use to make our signature Mulled Wine so you can make it at home easily.


I hope you enjoyed my Fall Entertaining post and I look forward to seeing you at Folino Estate this season! We’re excited to be hosting our first Thanksgiving Feast this year! Check out more images from our shoot below.

Vineyard Update



Now that veraison is well underway, we are patiently waiting for Harvest.   We are estimating to begin Harvesting our grapes in two weeks. In those two weeks we are looking for the brix number (sugar content) and the pH in the grapes to increase.  It's important to ensure that our grapes are at peak quality before picking them!   

We anticipate to harvest the grapes in this order... 

Pinot Gris 

Pinot Noir 



Cab Franc 


Petit Verdot (This will be harvest around the first frost! 


Prevention against Birds  

As the grapes get sweeter, there is an increase in migrant birds that feed on them.  Most recently, the starling population has increased, and we have had to take preventative measures so they don’t eat all the fruits of our labor.   Typically, the first line of defense of migratory birds is placing netting around the grape vines. This typically will keep the birds out but if they still manage to sneak in for a snack, we will utilize a bird caller or canon.  The bird called will mimic the sounds of a hawk and work to scare away the predatory birds.  In much the same way, the canon will make a loud noise with the intention of scaring the birds away.   


The Dreaded Spotted Lantern Fly  

Like all farms, vineyards, and even backyard gardeners, we have been forced to manage an unruly population of spotted lantern flies.  The spotted lantern fly can be deadly for a vineyard.  It bores a whole into the vine and drinks the sap.  Without proper management this can devastate a vineyard.  

Through multiple techniques, we have been very successful at keeping their numbers to a minimum.  Starting in early spring, our vineyard team was able to keep their population confined to a few Lantus trees and treat them directly on those trees before they attacked the vines.  We have also been using a systemic spray that has been approved by Penn State for treatment of vines. Those two methods, combined with the classic technique of squashing them on the ground, have proved to be working! In the winter, during hand pruning, the vineyard team will also manually remove any eggs that may have been laid. 

Summer Entertaining with Andrea Folino

Summer Entertaining with Andrea Folino

Finally! What has felt like the longest Winter ever is officially behind us and sunshine and warm days have arrived. It's the perfect season to entertain on the patio and I've put together some inspiration for your next occasion and of course some of my top Folino Estate wine recommendations for Summer! 


I like to start with a loose theme when I'm entertaining and for Summer, a beachy, nautical vibe is always a fun choice, even if the closest ocean is miles away. Transporting your guests adds an extra element to your party.

For place cards, I washed mussel shells from a dinner I made the previous night. It's a whimsical touch your guests will love. I also tied the napkins with twine and used woven chargers. Blues are a great summer color to use, especially to bring in the vibe of the ocean. 


Craft stores sell fish netting and was the perfect detail to use in place of a traditional runner. Grape wood branches, an oyster shell wreath and a beautiful floral arrangement I made with blooms from local flower farmer, The Rustic Bunch all came together as the finishing touches. 


When it comes to food, Summer entertaining should be easy and simple. Warmer weather is usually met with lighter fare, which is why I put together a delicious melon and proscuitto inspired antipasti board. I used a wooden boat tray from our gift shop and added a variety of soft cheeses like mozzarella, burrata, goat cheese and brie. I love the flavor combination of salty and sweet. Proscuitto wrapped melon is a favorite of mine and this time of year, the fruit can't get any sweeter. 


Seafood is a must in Summer and I borrowed a dish on our Folino Estate menu that I personally love. Garlic Steamed Clams are easy to make and so full of flavor. Made in a white wine butter sauce with crispy pancetta, make sure to serve with crusty bread to soak up all the delicious sauce. The recipe is shared at the bottom of our post. 


And now for my favorite part, the wine! While certain red wines are completely acceptable to serve chilled in the summer, I chose our whites to go with the menu I selected. 


Luca Forte is an exceptional wine that works with so many dishes, thanks to its blend of a variety of different whites. It's best when slightly chilled and brought out to almost room temp. 


The Chardonnay Barrel Reserve is ideal for those who love a good oak aged wine. It stands up well to meatier fish, like Swordfish. It's also great with lobster and creamy pasta dishes.


Pinot Grigio is a classic summer white and is so easy to pair with a variety of dishes. In a few weeks, we'll be releasing our estate Pinot Grigio and I know I may be biased, but our winemaker has outdone himself with it! I can't wait for it to hit shelves. 


If you're looking for the best white to serve with fruit or dessert, Riesling would be my pick. It's a sweeter white, but not too sweet that it competes with the sugars in dessert. 


I hope you enjoyed my summer entertaining ideas with Folino Estate wines! We love to see you drinking your FE at home so don't forget to tag us in your posts! Happy Summer! 




Serves 4

2 lbs little neck clams

4 T of Olive Oil

4 oz pancetta, diced

4 T fresh garlic, minced

4 T lemon juice

12 oz Folino Estate Pinot Grigio, Chardonnay or Fumo Bianco

8 T butter


Salt and pepper to taste

In a saucepan over medium heat, add olive oil, garlic, and pancetta. Lightly brown garlic and pancetta, being careful not to burn the garlic. Add lemon juice and white wine. Add clams and cover until they open. Remove cover and any unopened clams and cook sauce until it reduces by half. Gradually add the butter to make a sauce. Place clams in a bowl and pour sauce over top. Add fresh parsley, salt, and pepper. Serve with crusty dipping bread.

Meet our Winemaker: Michael Vorauer

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Michael Vorauer spent over 30 years mastering the skills of handcrafted wine-making and brings years of knowledge, experience, and passion to Folino Estate as our Winemaker.  He developed his multifaceted expertise through formal education, studying viticulture and wine-making on the Rhine River Valley, and working as a winemaker in different regions across the US. As our winemaker, Michael quickly launched Folino Estate into a respected and award-winning winery in the East Coast.  


A little Q&A with Michael!

What are your passions and inspirations for wine making?

"My passion comes from my family heritage and experiences as a child visiting the old family winery. We would go into the half buried wine cellar with a sliding wooden door at the entrance with a window with iron bars on it. I would walk down some steps into the old laboratory which was located between the two rooms on either side. In each room there were two rows of double stacked barrels . I guess one could say my inspiration started then too. It was a walk into the past seeing the old brass instruments and glass lab ware sitting behind glass pane wooden doors in the cabinets above the counters. There were old bottles of wine as well with the old family label, albeit they were very old and oxidized. We used to ride on the old Farmall McCormick Deering tractor with twin front center wheels through the vineyard of 85 year old vines planted on 10’ x 10’ centers and pick grapes into wooden baskets and crates for making jellies."

What is your favorite part
of the wine making process?

"Every part of the wine making process is a joy. In the early in the spring the grapes begin to show signs of life as they pop out of their cocoon like structures. When they are about approximately 4-6 inches in length, one can see the tiny clusters. Throughout the summer, they develop into mature clusters and begin the ripening process near mid to late fall. The grapes are harvested by their ripeness and not before to assure the essence is captured in the berries, for they determine the quality of their destination later , as wine."

What is your favorite wine?

"That is a tough question to answer. For each wine has its own unique character and profile. But I would have to say it would be our 2015 Valentino made from predominately Teroldego with a small amount of Barbera and a hint Cabernet Sauvignon. Oh and definitely watching the sunset!"


Since its opening in 2015, Folino Estate Wines have been awarded numerous medal in different wine competitions.  These awards and honors would not have been possible without the passion, determination, and expert craftsmanship of Michael.  

2018 Finger Lakes International Wine Competition

  • Frizzante Moscato - Double Gold
  • Frizzante Rosato - Silver
  • 2014 Tannat - Silver
  • 2015 Lorenzo Forte - Silver
  • 2016 Luca Forte - Silver
  • 2015 Pinot Chardonnay - Bronze
  • 2016 Pinot Grigio - Bronze
  • 2015 Valentino - Bronze
  • 2015 Sangiovese - Bronze
  • 2016 Traminette - Bronze
  •  2015 Viognier - Bronze

2018 International Eastern Wine Competition (East Meets West)

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  • 2015 Folino Estate Lorenzo Forte - Gold
  • 2017 Folino Estate Frizzante Moscato - Silver
  • 2015 Folino Estate Merlot - Silver
  • 2016 Folino Estate Pinot Noir - Silver
  • Folino Estate Luca Forte - Bronze
  • 2015 Folino Estate Barrel Aged Chardonnay  - Bronze

2017 PA Wine Association Competition

  • 2016 Chambourcin - Bronze

Summer Inspired Memorial Day Menu

Memorial Day is not only the unofficial start to summer, but more importantly, it is a day to remember and reflect on the lives lost during military duty.  We say thank you to all the service members and their families for the ultimate sacrifices for our freedom. We think the best ways to honor these individuals is to spend quality time with the people that are closest to us, friends and family, and honor the relationship we have.  One of our favorite ways to do this is to prepare a meal and share it with our loved one.  We have gathered some of our favorite recipes to create a summer inspired menu that is perfect for this long weekend.    

Arugula Salad with Chardonnay Vinaigrette



Chardonnay Vinaigrette Recipe

  • 1/4 c Folino Estate Chardonnay Barrel Reserve
  • 1/4 c olive oil
  • 2 Tbsp lemon juice
  • fresh cracked pepper

*Mixed all ingredients until well combined and served over arugula.  Top with freshly shaved Parmesan and enjoy! 


Garlic Butter Sauteed Clams

The beautiful and bright Garlic Butter Sauteed Clam recipe from Rasa Malaysia is a refreshing and classic Italian way to add incorporate wine in your cooking.  This recipe calls for 1/4 cup white wine.  We recommend using 2 cups of our Chardonnay Barrel Reserve,  1/4 cup for the recipe and the rest for you to enjoy! 

For the full recipe... visit


Marinated Flank Steak

This flavorful cut is perfect for a red wine marinade and the grill!  This perfect marinade recipe from Saveur calls for 1/2 cup of red wine.  We recommend using a dry red like Merlot or Cabernet Sauvignon.  Not only will these wine enhance the flavors in the marinade, but they are also the perfect pairing to sip on while you enjoy dinner!  

For the full recipe...


Host Your Own: Wine & Cheese Pairing

4 Simple Steps for Hosting Your Own Wine & Cheese Pairing

  1. Choose a variety of cheeses that vary in texture and flavor. Soft cheeses like brie, hard cheeses like aged cheddar, and all cheeses in between offer a different tasting experience.  It is also the perfect way to ensure that each of your guests will have something they enjoy.  To spice it up a little,  grab a cheese out of your comfort zone like a stinky blue cheese, spicy pepper jack, or an earthy camembert. 
  2. Pick wines that pair well with your cheese selection.  The flavors in cheese will enhance the flavors in wine and make the tasting that much more enjoyable.  For information about how to pair cheese and wine speak with a wine educator who is well versed in flavor profiles.  Here are our favorite 5 pairings for a quick reference...
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Merlot- Aged Cheddar
Cabernet Sauvignon- Gouda
Rose- Goat Cheese
Chardonnay- Gruyere
Pinot Grigio- Mozzarella 

3. While wine and cheese are enough to get the party started, you will need other light bites to intensify the tasting experience.  We suggest grabbing two types of bread, crostini, fresh fruit, nuts, olives, and cured meats.  Different varieties of each will ensure all of your guests have something to enjoy.   

4. The final step... Bringing it all together.  Label your cheese and wine, design your meat and cheese boards, pop the corks, and welcome your guest to a night that is sure to be full of fun, laughter, great company, and of course, delicious food and wine. 


Things to keep in mind when planning... you will need about 1/2 oz of cheese per person per cheese.  The average bottle of wine will pour between 4-5 glasses.  Make sure you have enough!  Everyone will want a full sample of each wine, and extras for their favorite. 



Planting Vines 2018

The spring season not only brings the beautiful sights of bud break but also marks a time of growth and new vines in the vineyard.   

 This past Monday and Tuesday our vineyard crew planted 4,500 new vines.  The varieties planted were Petit Verdot, Pinot Gris, Cabernet Sauvignon, and Teroldego. With these new vines our vineyard now houses 15 varieties and 23,544 vines.  Since 2014 we have worked tirelessly to manager a beautiful vineyard and look forward to the release of our new Estate Label Wines later this year.  

This past Monday and Tuesday our vineyard crew planted 4,500 new vines.  The varieties planted were Petit Verdot, Pinot Gris, Cabernet Sauvignon, and Teroldego. With these new vines our vineyard now houses 15 varieties and 23,544 vines.  Since 2014 we have worked tirelessly to manager a beautiful vineyard and look forward to the release of our new Estate Label Wines later this year.  

The vineyard crew uses a special tractor with GPS navigation to ensure the vines are planted in a precise location.  Check out the video below to watch the tractor and our vineyard crew in action.  

Black Label Collection Release

The Black Label Collection features handcrafted wines representing the age-old Italian style traditions and skills of passionate winemaking. Artfully oaked in French barrels, each wine is an exclusive, limited release and will age perfectly for the oenophile’s collection. The higher tannins present allow each variety to pair well with rich dark meats & game, earthy foods and herbaceous cheeses. Decanting is recommended to bring out the characters hidden in every bottle.


Valentino: A unique Chianti style blend of Teroldego, Barbera and Cabernet Sauvignon, this wine is named after the founder’s father, Rodolfo Valentino Folino. Rich in traditional Italian style, this wine has evolved characters and vibrant personality boasting spiciness, earthiness, warmth and hue with essences of plum, fig, and dark berry.


Generations old and known as the grape at the heart of Italy, Sangiovese is a slow ripening variety allowing the resulting wine to be richer and stronger in character. French oak ageing has coaxed the aromatic flavors of black stone fruits and dark berries. The luscious fruit mouthfeel is followed by a long, velvety end note.


Barbera is the second most widely planted grape in Italy, the ancient origins stem from as far as the 17th century. When decanted, the rustic aromas of intense black pepper and dried fruits are followed by flavors of raisins, fig and aromatic blackberry. The medium toast French barrel encourages soft tannins followed by vanilla and chocolate.


Tannat: Originating in Southwest France and finding a home in Puglia, Italy, the rustic character of this unfiltered wine exhibits notes of smoky peppercorns and black tea. The palate will experience a medium body with richly intense flavors of dried fruits; fig, raisin, black cherry and prune. Medium toast French oak enhances the vanilla and caramel.


Named after the founder’s mother, this rich and sweet aperitif style Tannat is slow fermented and gently aged in barrels to achieve an age-old essence of love. The light oak lends to smoky characteristics with flavors of silky plum, cherry and fig. Available Early Summer. 


Styled Shoots Across America

Two weeks ago, we had the distinct privilege of hosting Styled Shoots Across America for a styled wedding shoot.  We partnered with some of the premier wedding vendors, models, and stylists from the region to create a beautiful, rustic, and elegant styled wedding.  From the details and dessert to the dresses and decor... everything turned out simply gorgeous. 

Photos courtesy of Dearly Beloved Weddings.

  Special Thanks to Participating Vendors:   Host:  Styled Shoots Across America  Planning & Design:  La Rue Events  Flowers:  Allium Floral Design  Stylist: Susan Padron Hair: Emily Nepa Makeup:  Makeup by Roxy  Stationary/Calligraphy:  Berkshire North Studio  Silk Ribbons:  Pompom Blossom  Cake:  Prima Cristina Cakes  Rentals:  Fox and Finch Vintage Rentals  Linens:  Party Crush Studio  Jewelry:  Harry Merrill & Son  Bridal Gown:  Lovely Bridal  Designer:  Lovers Society  Bridesmaid Dresses:  Bella Bridesmaids  Designer:  Jenny Yoo  Suits:  Common Wealth Proper  Models: Bride and Groom: Brooke and Tyreese Bride and Bridesmaid Agency: Reinhard Agency

Special Thanks to Participating Vendors:

Host: Styled Shoots Across America
Planning & Design: La Rue Events
Flowers: Allium Floral Design
Stylist: Susan Padron
Hair: Emily Nepa
Makeup: Makeup by Roxy
Stationary/Calligraphy: Berkshire North Studio
Silk Ribbons: Pompom Blossom
Cake: Prima Cristina Cakes
Rentals: Fox and Finch Vintage Rentals
Linens: Party Crush Studio
Jewelry: Harry Merrill & Son
Bridal Gown: Lovely Bridal
Designer: Lovers Society
Bridesmaid Dresses: Bella Bridesmaids
Designer: Jenny Yoo
Suits: Common Wealth Proper
Models: Bride and Groom: Brooke and Tyreese
Bride and Bridesmaid Agency: Reinhard Agency

Easter with Folino Estate

It's officially Spring and Easter is almost here! If you're hosting this year, I've put together inspiration for your table design and chose some Folino Estate wines to go perfectly with your dinner. 


I love the idea of a no fuss tablescape since you're more than likely spending the majority of the time cooking. I used preserved moss and pretty dusty blue candlesticks as the main centerpiece. Then I just threw in some flowers and metallic eggs to add details of Spring. Each place setting has little grapevine nests as a cute little touch for your guests. Blooming branches and pussy willow add impact with ease. 


One of my picks for your Easter table this year is one of our newest releases, our Chardonnay Barrel Reserve. It pairs perfectly with gamey fish, thanks to its earthy, heavy oak and mineral flavors. 


A red option to pair with Easter ham is our award winning Chambourcin. It partners well with the sweet glaze and smokiness of the ham by balancing the contrasting flavors.


If you're looking for a white wine to pair with ham, Riesling is my pick.  With its crisp acidity, it matches perfectly with the salty sweet flavors. It also goes great with carrot cake for dessert! 


If you're a guest this year, your host will always appreciate a great bottle of wine. Luca Forte is a unique white blend that pairs well with pretty much any dish your host will be serving. Bonus points for bringing it in a pretty basket! 


It's always a great idea to put out an appetizer for your guests to enjoy while you're putting the finishing touches on dinner. Something easy that makes a statement is my go to antipasti board. I featured Spring inspired items like fresh asparagus and radishes as well as a carrot hummus for dipping. Blueberry goat cheese and a salty pecorino are perfect contrasting cheeses, one being soft and sweet and one being salty and hard.


A fun addition to your gathering is a featured cocktail. I used our Frizzante Moscato to make a Carrot Mimosa your guests will love! Mix a few together on your appetizer table or open some bottles and leave the juice for guests to make there own. To make, all that's needed is a bottle of our Frizzante Moscato, carrot juice (we used a blend of carrot and orange) and if you'd like to use a garnish, the tops of fresh carrots or parsley. Combine both directly into a champagne glass, starting with the Frizzante Moscato and topping off with the juice. Cheers!


Enjoy and Happy Easter!

- Andrea Folino 

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A Folino Estate Thanksgiving

Hi everyone! It's Andrea Folino and I'm so excited to share our beautiful styled Thanksgiving shoot in our vineyard! We'd love to be a part of your table this year with our great variety of wines. Read on to find out which of our wines will pair perfectly with your Thanksgiving dinner and some other great ideas for the holiday! 


A newcomer to the Folino Estate wine family, we're recommending Luca Forte as our 2017 Thanksgiving wine. A white burgundian blend of Chardonnay, Viognier, Marsanne & Roussanne it is our only full bodied white which means it can stand up to a variety of flavors your Thanksgiving dinner will feature. It also has a strong pear aroma, ideal for the Fall season!


Our 2016 Pinot Noir is another great option for turkey and all the great sides that go with it. Pinot Noir is traditionally a strong recommendation for Thanksgiving, mainly because it's a lighter red with gentle tannins and a bright acidity for marrying well with the entire meal, including turkey, cranberry sauce, sweet potatoes and a variety of vegetables. Serving it slightly chilled will help bring out the fruity flavor profile as well. 


One of my favorite parts about hosting any dinner party is putting together an antipasti board. There are so many options of what to use, they pair so well with a variety of wines, it's easy to put together, and they look beautiful. Win win! I put together a Fall inspired board for the occasion, featuring a delicious pumpkin goat cheese, sunflower seeds, a variety of pumpkin seeds, pecans, fig & olive crostini, pumpkin crackers, and seasonal fruits like fresh apples, pear & figs. 


Seasonal jams & jellies are a great option to add to an antipasti board, as well. Stonewall Kitchen is available in our Tasting Room and our picks for Fall are the Bourbon Pear Onion Jam and Orange Cranberry Marmalade. 

Another easy, yet impressive idea for your guests is to put together a wine bar. Open a variety of wines and set out for your guests to try any or all they'd like! You can even add tasting notes for everyone to jot down their thoughts and compare with one another after the meal. 


Stop in this weekend and speak with any of our wine educators in the Tasting Room who will be glad to recommend wines tailored to what you'll be serving. From all of us at Folino Estate, Happy Thanksgiving! 


Check out more images below from our shoot!

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Fashion Show and Fall Festivities

 Join us for a night of fashion & wine!   Preview local boutiques' fall fashion looks & pamper yourself with local salons & spas while sipping on a glass of Folino Estate wine.  A portion of the proceeds will be donated to Dress for Success of Allentown, an organization dedicated to promoting economic independence of women who are transitioning back into the local workforce!

Join us for a night of fashion & wine! 

Preview local boutiques' fall fashion looks & pamper yourself with local salons & spas while sipping on a glass of Folino Estate wine.

A portion of the proceeds will be donated to Dress for Success of Allentown, an organization dedicated to promoting economic independence of women who are transitioning back into the local workforce!

Dress for success.jpg
 Tomorrow, Friday September 1, marks the Second Release of our New Vintage Fumo Bianco.  This bright 2016 sauvignon blanc is lightly oaked in French oak & presents an aroma of citrus blossoms on the nose. Fumo Bianco has a crisp minerality & tastes of green apples and fresh herbs. Just in time for the new season, this wine pairs perfectly with roasted fall vegetables, turkey, & hard cheeses!   Also, recently released is our New Vintage Pinot Noir. This dry red has medium tannins & flavors of cherries & cranberries. Aged in French oak & pairs well with beef, chicken, salmon, & even chocolate. 

Tomorrow, Friday September 1, marks the Second Release of our New Vintage Fumo Bianco. 
This bright 2016 sauvignon blanc is lightly oaked in French oak & presents an aroma of citrus blossoms on the nose. Fumo Bianco has a crisp minerality & tastes of green apples and fresh herbs. Just in time for the new season, this wine pairs perfectly with roasted fall vegetables, turkey, & hard cheeses! 

Also, recently released is our New Vintage Pinot Noir. This dry red has medium tannins & flavors of cherries & cranberries. Aged in French oak & pairs well with beef, chicken, salmon, & even chocolate. 

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You'll Love Our House Made Desserts!

Did you know that our desserts, like our pastas, are house made? 
Whether it’s our decadent Dark Chocolate Red Wine Cupcakes topped with champagne buttercream icing or our delectable Tiramisu, our desserts are made fresh daily by our in-house pastry chef. We use the freshest of ingredients, seasonal fruit, and add that extra attention to detail to ensure your sweet tooth is satisfied!

Have your cake and eat it too… and pair it with a glass of wine! 
When indulging in two of life’s greatest pleasures, wine and dessert, don’t over think it.
Red wine pairs best with chocolate, white wines go especially great with light, creamy pastries. Rosé loves to bring out the flavor of a fruit tart.  To keep the flavors balanced follow this rule of thumb...the lighter the dessert, the lighter the wine. 

Above all else, pairing desserts and wine should be fun, you simply can't go wrong! 
So choose your favorite dessert, grab a bottle of your favorite vino, and enjoy! 

It's Pasta & Wine Pairing Weekend!

Escape to Italy with our Pasta & Wine Pairing Weekend! We're pairing pesto, vodka, and spicy arrabiata sauces perfectly with three of our signature Folino Estate wines. Now, that's amore! 

This event will take place in our Tasting Room, reservations are recommended. 
$15 per person, must be 21+ to participate. Please call 484-452-3633 ext 2.

Our fresh house made pasta is prepared by hand daily. 
Take a look behind the scenes to see how it all happens! 

Our August Sangria of the Month is Peach Tea!

Peach season is officially here, so it's only
appropriate that our Sangria of the Month is our delicious Peach Tea!

Made with our exclusive sangria white wine blend, a touch
of peach syrup, and garnished with a fresh peach wedge... it's just peachy! 
We're serving them all month long, so stop in and try one!

Enjoy $2 per glass during Happy Hour on Wednesdays & Thursdays from 5 pm to 7 pm. 

Dine with us! We recommend making a reservation by calling 484-452-3633 ext 1 or online

We're celebrating National Lasagna Day!

Believe it or not, Lasagna is the first known form of pasta, dating back to Ancient Greece. 
The traditional recipe we know and love today, was perfected in Italy where researchers
found a cookbook with a Lasagna recipe from the 1390's!

Mamma Lidia's Lasagna recipe has been enjoyed by guests
of Folino family-owned restaurants and served at the family's own dinner table for years!

Celebrate National Lasagna Day with us this weekend, and enjoy
$2 off Mamma Lidia's Lasagna on Saturday, July 29th & Sunday, July 30th!

This weekend we're featuring our decadent housemade Chocolate Lasagna! 
Made with chocolate mousse, fresh whipped cream, and a chocolate cookie crust
garnished with chocolate chips, chocolate shavings and chocolate drizzle. 
Pair with Rosso Dolce for the perfect ending to your meal!

Make a reservation to dine with us! 
Call 484-452-3633 ext 1 or online at 

Summer of Wine! | Quick Tips for Traveling with Wine

One of the best parts of traveling is getting to experience local food and wine from the places you've been.
Whether you're traveling abroad or keeping it stateside, being able to bring home your favorite wines allows you
to reminisce about the sights, smells, and tastes of your travels long after you've unpacked your bags and settled back into reality. 

Packing Your Wine for the Long Haul

  • Start by wrapping wine bottles in soft clothing such as a t-shirt and then add a layer of heavier clothing such as a sweater or sweatshirt. If you prefer not to use clothing, pack a few towels in your luggage and wrap them in that. Even better, wrap in bubble wrap.
  • Once the bottles are wrapped, pack them snugly in your luggage so they don't shift in transit.
  • You could also let the winery know that you're traveling and ask them for materials to safely pack your purchases. 

Wine in the Friendly Skies

  • Stay up to date on current TSA guidelines for traveling with alcoholic beverages. At this time, you can check bottles of wine without issue. If you're going to carry on mini bottles, make sure they all fit into a single quart-sized bag.  
  • If you're planning to purchase wine while you're traveling, inquire with the winery about shipping directly to your home. Depending on how many bottles you buy, some will reduce or waive the cost. If they can't do that and you don't want to pay pricey shipping fees, ask them to pack your purchases in their wine shipper boxes with foam inserts. You can safely and securely check these boxes at the airport. 

Wine Bottle Protection While You're On the Go

If you're still concerned about breakage or leakage you can stock up on wine swag to protect your precious cargo! Check out the links below.

Safe travels!